Tasting & Evaluating Wine Flashcards

1
Q

The vast majority of wines can be described as _______________.

A

Clear

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2
Q

Wines with an unusually high amount of suspended particles can be described as _______________.

A

Hazy

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3
Q

Haziness may indicate a _______________ in the wine or that the wine has not been _______________.

A

Fault; clarified

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4
Q

Intensity is how much _______________ the wine has.

A

Colour

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5
Q

A white wine that has a broad watery rim should be described as _______________; if the pigment reaches almost to the rim it should be described as _______________.

A

Pale; deep

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6
Q

If a red wine is lightly pigmented from the rim to the core, it can be described as _______________.

A

Pale

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7
Q

If a red wine is intensely pigmented right up to the rim, it should be described as _______________.

A

Deep

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8
Q

Regarding color, white wines can be placed on a scale that runs from _______________ to _______________.

A

Lemon-green; brown

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9
Q

The most common color of white wines is _______________.

A

Lemon

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10
Q

If there is a hint of orange or brown in a white wine, the wine is _______________.

A

Gold

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11
Q

Wines with a noticeable level of browning could be described as _______________ or _______________.

A

Amber; brown

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12
Q

Red wines can be placed on a color scale that runs from _______________ to _______________.

A

Purple; brown

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13
Q

The most common color of red wine is _______________.

A

Ruby

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14
Q

Wines with a noticeable blue or purple color are described as _______________.

A

Purple

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15
Q

If the red wine has noticeable orange or brown color but still more red than brown, it is described as _______________.

A

Garnet

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16
Q

If the wine is more brown than red, it may be described as _______________.

A

Tawny

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17
Q

The color of rose wines can be described as _______________, _______________, or _______________.

A

Pink; pink-orange; orange

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18
Q

Regarding the condition of the wine, the first thing to note is whether it is showing any _______________.

A

Faults

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19
Q

If the aromas are immediately apparent when you insert your nose into the glass, they are ______________.

A

Pronounced

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20
Q

If even after swirling the wine, the aromas are faint and hard to detect, the intensity is _______________.

A

Light

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21
Q

For wines with aromas that are neither pronounced or light, the intensity is described as _______________.

A

Medium

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22
Q

Aroma characteristics are classified as _______________, _______________, and _______________.

A

Primary; secondary; tertiary

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23
Q

Primary aromas come from the _______________ or are created during the _______________ process.

A

Grapes; fermentation

24
Q

Secondary aromas are created by _______________ winemaking.

A

Post-fermentation

25
Secondary aromas include those extracted from _______________, such as vanilla and smoke.
Oak
26
Secondary aromas of cream and butter are the result of _______________.
Malolactic fermentation
27
Tertiary aromas have their origin in the _______________.
Ageing processes
28
Examples of tertiary aromas include those caused by long periods in _______________ or _______________.
Oak; in-bottle
29
A wine that has no sugar or has levels too low to detect by the tongue is considered a _______________ wine.
Dry
30
If the wine has a small amount of detectable sugar, it is described as _______________.
Off-dry
31
Wines with a distinct presence of sugar are rated as _______________.
Medium sweet
32
If sugar is the prominent feature of the wine it is classified as _______________.
Sweet
32
Acid is detected on the _______________.
Tongue
32
What effect does acid have on the mouth?
It causes a tingling sensation and makes your mouth water.
32
High levels of sugar and acid can mask each other. TRUE or FALSE
True
33
What wine component creates a burning sensation that feels similar to acid?
Alcohol
34
What is the effect of tannins on the palate?
Tannins bind your saliva and cause your mouth to dry up and feel rough. May also have a bitter taste that lingers in the back of your mouth.
35
Within the WSET programs, what does SAT refer to?
The systematic approach to tasting wine.
36
What wine component contributes to the body of the wine: heavier or a bit watery depending on level?
Alcohol
37
At high levels, what sensation does alcohol deliver?
Hot, burning sensation
38
Using the SAT methodology, what are the three alcohol levels?
Low: below 11% abv Medium: 11 - 13.9% abv High: 14% abv and above
39
Using the SAT methodology, what are the three alcohol levels for fortified wines?
Low: below 15 - 16.4% abv Medium: 16.5 - 18.4% abv High: 18.5% abv and above
40
Body is an overall impression of how the wine feels in the mouth. It is created by four structural components which are _______________.
Sugar, acidity, tannin and alcohol
41
For most wines, what is the main factor contributing to body?
Alcohol
42
Generally, a wine will have the same _______________ intensity as _______________ intensity.
Flavour; aroma
43
Generally, _______________ on the palate should be the same as ____________ detected on the nose.
Flavours; aromas
44
The _______________ is the collection of sensations after you have swallowed or spat the wine out.
Finish
45
The finish can be described as _______________ or _______________.
Short; long
46
Name four criteria that are used in assessing the quality of a wine.
Balance; length/finish; intensity; and complexity
47
Balance can be thought of as the interaction of the various elements of the wine. Some example include:
Sugar balanced by acidity; alcohol balanced by fruit flavour intensity
48
Wine with a short finish are generally considered high quality. TRUE or FALSE
False
49
When discussing quality some people refer to a wine's intensity as its ______________.
Concentration
50
Using the four criteria, an outstanding wine would show positively for _______________ criteria.
Four
51
Using the four criteria, a very good wine would show positively for _______________ criteria.
Three
52
Using the four criteria, a good wine would show positively for _______________ criteria.
Two
53
Using the four criteria, an acceptable wine would show positively for _______________ criteria.
One
54
Using the four criteria, a wine that shows negatively for all four criteria would be judged to be _______________.
Poor